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Cranberry brie stuffed chicken breast with herbs and spices

Cranberry Brie Stuffed Chicken

A comforting and fast meal featuring chicken breasts stuffed with melty brie cheese and sweet cranberries, perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts (about 1 to 1.25 pounds total)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika sweet or smoked
  • to taste Salt and freshly ground black pepper
  • 4 ounces brie cheese, rind removed and thinly sliced check label for gluten-free certification
  • 1/2 cup dried cranberries or fresh cranberry compote both gluten-free
  • 2 tablespoons olive oil or another neutral oil
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
  • 1/2 cup low-sodium chicken broth gluten-free
  • 1/2 cup cranberry sauce smooth or chunky, check labels
Optional Add-ons
  • 1 teaspoon Dijon mustard make sure it is gluten-free
  • 1/4 cup chopped pecans or toasted walnuts omit for nut-free option
  • 1 small shallot, thinly sliced sautéed for flavor
  • 1 teaspoon honey or maple syrup stirred into cranberry sauce
  • to taste Fresh rosemary sprigs for garnish
  • to taste Lemon zest for finishing

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Trim any excess fat from the chicken. Cut a pocket into the thick side of each breast.
  3. Season both sides of each breast with garlic powder, paprika, salt, and pepper.
  4. Fill each pocket with brie and cranberries or cranberry compote. Secure with toothpicks if needed.
Cooking
  1. Heat olive oil in an ovenproof skillet over medium-high heat. Sear chicken breasts for 2–3 minutes per side until golden brown.
  2. Pour chicken broth around the chicken and top with cranberry sauce.
  3. Transfer the skillet to the oven and bake for 20–25 minutes or until chicken reaches 165°F (74°C).
  4. Remove from oven, take out toothpicks, and drizzle pan juices over the chicken before serving.

Notes

This recipe can be made ahead of time and stored in the fridge for up to 24 hours. Bring to room temperature before cooking.